This recipe is an oldie but a goodie- I created this recipe once upon a time for my then-toddler (now 11) who was juuust starting to see her friends at preschool enjoy ‘kid snacks’- she had mostly just enjoyed the same foods as we do, save for some Annie’s cheddar bunnies here and there- but she was suddenly into all the ‘cool kid snacks’ and though not much has changed on that front- we do try and make lots of health(ier) kid-friendly snacks to have at home for healthier alternatives (it’s all about balance!), and these are one of their all-time favorites! We make them almost every week in our meal prep.
Now note these are coconut flour muffins- coconut flour is made of just that- coconut! This makes them naturally gluten and grain-free, but it’s much more fibrous than all-purpose, so you need more eggs to make the muffins rise, and they’re more dense- so while they are super moist, the texture is more blondie-like than your typical bakery muffins, so keep that in mind- and enjoy them for what they are- a delicious sweet treat or quick grab and go kid (or mom) breakfast!
Banana Chocolate Chip Muffins Makes 8-10 small muffins
1/2 cup extra-ripe mashed banana (about 1 medium) 1/4 cup avocado oil 1/4 cup maple syrup 3 eggs, whisked 1/2 tsp vanilla extract 1/4 cup coconut flour 2 tbsp tapioca starch 1/2 tsp sea salt 1/2 tsp baking powder large handful mini chocolate chips (we like the Enjoy Life brand)
1. Preheat oven to 350. In a large bowl, whisk together mashed banana, avocado oil, eggs, maple syrup and vanilla.
2. In a separate bowl, whisk coconut flour, tapioca starch, sea salt and baking powder.
3. Add flour mixture to liquid, whisking lightly until well combined. Add in chocolate chips and stir to combine.
4. Grease a silicone muffin pan (I find these work best with coconut flour; you could also use liners). Fill each muffin cup about 3/4 full with batter.
5. Bake in preheated oven for 20-22 minutes, until tops are golden and a toothpick comes out clean.
These muffins are excellent warm out of the oven or cooled with a big smear of cashew butter. Don’t want to use chocolate chips? Try chopped walnuts or pecans, instead!
1/2 cup extra-ripe mashed banana (about 1 medium) 1/4 cup avocado oil 1/4 cup maple syrup 3 eggs, whisked 1/2 tsp vanilla extract 1/4 cup coconut flour 2 tbsp tapioca starch 1/2 tsp sea salt 1/2 tsp baking powder large handful mini chocolate chips (we like the Enjoy Life brand)
Instructions
1. Preheat oven to 350. In a large bowl, whisk together mashed banana, eggs, avocado oil, maple syrup and vanilla.
2. In a separate bowl, whisk coconut flour, tapioca starch, sea salt and baking powder.
3. Add flour mixture to liquid, whisking lightly until well combined. Add in chocolate chips and stir to combine.
4. Grease a silicone muffin pan (I find these work best with coconut flour; you could also use liners). Fill each muffin cup about 3/4 full with batter.
5. Bake in preheated oven for 20-23 minutes, until tops are golden and a toothpick comes out clean.
Hey Michelle! I haven’t tested these with anything but tapioca so I can’t guarantee results- but arrowroot is quite similar in texture and purpose so I’d use that instead!
Very light, moist and yummy!
★★★★
I’m so glad you enjoyed them Magan!
What can I use in place of the tapioca starch? My son is allergic. Thank you!
Hey Michelle! I haven’t tested these with anything but tapioca so I can’t guarantee results- but arrowroot is quite similar in texture and purpose so I’d use that instead!
Moist and tasty, used about 1/2 cup chocolate chips
★★★★★